February is coming to an end soon, so let’s push on and wrap this month up on a high note. For this edition, we’re bringing you on a world tour to Hong Kong, Philadephia and Europe! Passengers, please fasten your seatbelts and we will be arriving at our destination in just a bit.

Lab Made

For attention-grabbing flavours of nitrogen ice cream

Salted Egg Yolk Custard Bun (Liu Sha) flavour?! HK French Toast flavour?! In my ice cream?!

Yes. The latter is in fact Lab Made’s best seller. Creamy, rich, and bursting with the goodness of salted egg yolk custard. I will travel from the east to the west just for you, my long-lost pal. Lab Made painstakingly creates its ice cream from scratch using only natural ingredients (pfft, say no to artificial flavouring) cooled using -196° C liquid nitrogen technology. As a result, the high standards of a smooth and creamy texture can be maintained. Oh, and not to forget, the sublimation of dry ice offers an angelic layer of gas, which resembles puffy white clouds, around your ice cream. Super eye-catching on photos please! One retails at $6.90.

Philly Shack

For a taste of Philadelphia, not cheese, but cheesesteak.

Does a Philly cheesesteak sound familiar to you? If not, picture a fluffy, pillow-like bread roll stuffed with thin slices of ribeye, caramelised onions and melted cheese. And of course, it originates from Philadelphia (hence its name). There is honestly nothing quite like this messy yet hearty representative of American fast food that goes for $15. We would also recommend getting your hands dirty with the Philly Shack Burger ($17.50) and housemade habanero-sauce-slathered wings ($8.50 for 6 pcs/$14 for 12 pcs). To slake your thirst, The Damn Spicy Mary ($15), the next hottest bloody mary made from habanero-infused vodka, is worth a shot.

Morsels

For an unforgettable date at the beautiful Dempsey Hill

Dempsey is home to many breath-taking restaurants that scream romance and intimacy, and Morsels fits right in with. Step into this fairytale-like white house and bask in the dimly-lit, inviting atmosphere. There has been quite a number of new items added onto their dinner menu – namely the Kasu-Cured Hiramasa Kingfisher ($22), local-inspired Burnt Somen ($18) and Snake River Farms Kurobuta Char Siu ($24). The signature Steamed Venus Clams ($24) left us in awe with its well-balanced and light flavours. If you are big on variety or seasonal dishes, the Omakase menu is priced at $85/pax ($65/pax for early-bird express).

Ginett Restaurant and Wine Bar

For superior European favourites and $6 wine (SHIOK)

Break free from the cages of work for some remarkable food and wine in the middle of the day. Fresh off the impressive charcoal grill are signature dishes cooked on a bed of apple wood charcoal. Think cuts of Australian Angus beef, Kurobuta pork and organic lamb chops that we will die for. Furthermore, the cosy venue boasts happy hour prices all day. Starting from a pocket-friendly price of just $6++ per glass and $30++ per bottle, both you and your wallet will leave happy. Grab a quick lunch with their two-course set at $18++ or feast on the freshest produce after a long jam-packed day.

The Kitchen by Wolfgang Puck

For a premier casual dining experience in Wolfgang’s legendary hands

Welcome to The Kitchen by Wolfgang Puck nestled at Singapore Changi Airport! It sure is worth the journey when you will be rewarded with Wolfgang’s renowned signature dishes and exclusive items such as the Hot & Sour Soup with Chicken and Mushroom and Korean Beef Shortribs with Spicy Kimchi. In addition, you won’t want to miss out on Wolfgang’s trademark Chicken Salad that features napa cabbage, wontons, cashews and a ginger-sesame vinaigrette. The premier restaurant is located at Terminal 3 of Singapore Changi Airport, Departure Transit Lounge (Level 2), near the Butterfly Garden.

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